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. 2020 Feb 13;8(2):248. doi: 10.3390/microorganisms8020248

Figure 2.

Figure 2

Inhibition radius (mm) of extracts obtained from unfermented seaweed in terms of foodborne pathogens (A: HE I, B: HE II, C: sterilized extract obtained from HE I, D: HE I treated with HPP). Measurements were taken after 24, 48, and 120 h. Values ± standard deviations are reported. Here, * expresses the significance (p < 0.05) of the antimicrobial activity of HE I and of the other extracts (HE II, HE I (sterilized extract), and HE I (high-pressure-processed (HPP))) for each time point (24, 48, and 120 h).